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Indirect Cooking without a Plate Setter?

Fairly new Egg owner here. I'm getting ready to do a 18lb turkey in an Xlg. I don't have the plate setter, but could go out and buy it. I did an 8lb chicken on a V-rack sitting in a pan and it turned out great. What am I missing by not getting the plate setter and just doing the turkey the same way as the chicken?

Cooking on an XL and Medium in Bethesda, MD.

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Comments

a roasting pan is a direct setup, just add water during the cook to prevent the drippings from burning in the pan. it does help to create a second barrier, pan sitting over a pan, firebricks, pizza stone etc. and lift the roasting pan off the barrier with an air space, but just keeping liquid in the pan will work. i have never bought a platesetter, i would if i needed better heat retention for cooking breads at high temps but i dont cook enough bread.

Can you describe how you cook without the platesetter? Do you pictures of your setup?

I've been to firend's places to show them how to use their BGE's - but if they do not have a platesetter, and they wanted me to show them how to do ribs - how do you in-direct cook without the platesetter?

I tried using what they had on-hand - not much, so I have tried mounding the lump in a sort of ring in the bottom of the firebox, and using an aluminum pie plate on the bottom as sort of drip pan.

This never works - the pan melts!

Ragtop -

I think the platesetter is a mandatory accessory for the BGE, since it enables in-direct cooking. But I'd like to see what Fishlessman says - he has a ton of Eggsperience.

here is a butt cooked raised grid direct, notice how much lump i started with and finished with.. platesetters force you to burn more lump, and are not needed until your cooking at higher temps where you need the heat to get to temp quickly like in a high temp pizza or bread cook. its simply a heat mass, the egg is already a heat mass that does well enough on its own. its never been needed before in all the years of people cooking on this style cooker and the kamado has been around along time

I have a 15" Pizza Stone and will try something like the first picture the next time out. 3 bricks look like they would be handy. Combine that with a spare rack from old New Braunsfel smoker and I like the flexibility. The spider and Woo2 look like neat toys, especially for getting a good sear on steaks.

To the others that say "just buy it", I may. But for now it's fun to experiment in a less conventional manner.

Just to update this, I did a pork butt w/o the platesetter. I put my pizza stone on the grate. I put foil over the stone set my adjustable V rack on it. On the V-rack I put my 15" grate from my other grill. Worked fine.

I've since purchased a Woo2 with their 17.5" stone and I picked up an 18" cast iron grate. The combination wasn't a lot more than a plate setter and it gives more flexibility for the things I'll probably do with the Egg. One of the main drivers was that I wanted a C.I. grate sitting closer to the fire when doing steaks. I probably didn't need the stone, but it is a nice heavy stone and a good increase in diameter, so I splurged.